Interesting article. So, if you use fresh yeast every time and you are a microbiologist to ensure the same pitch every time, and you have excellent temperature controll, or you are an extremely large brewery that blends beers, I could see the consistency they claim. What I see is a GMO yeast meant for professional breweries. In the craft/home brew world where yeast washing, pouring on cake, fermenting in closets, and all types of yeast stressers exist, I think adjusting hops will still be easier. Besides, I brew craft beers for myself and my friends, I like the subtle variances from batch to batch.